VALIUM 55
- Type: Catamaran
- Year Built: 2023
- Builder: Lagoon
- Size: 54 ft | 16 m
- High Price: €31,500
- Low Price: €22,500
- Currency: EUR
- Summer Locations: Greece
- Winter Locations: Greece
- Double Beds: 4
- Twin Beds: 1
Fivos is 26 years old, born and raised in Athens and his passion for the sea guided him to choose Yachting over Mining Engineering. He grew up windsurfing and sailing around the Greek islands. He was part of Valium62 crew(deck-steward) and also S/Y Baracuda(Bosun). After working as captain on yachts up to 60 ft he is returning to the Valium family and he is ready to sail with you around Greece sharing his stories about the islands and secret spots! Always eager and communicative making sure his crew and himself will deliver the best service possible to their guests. Fivos holds many other certificates apart from his skipper’s diploma because safety is his first priority on a yacht. He speaks Greek (native), English (fluent) , German (fluent), Spanish (basic).
Certificates
National sailing offshore diploma
Powerboat ll
Radio Communications (General operator GMDSS)
Advanced safety training STCW
Crowd and crisis management (RO/RO)
Lifeguard
Deckhand/Steward - John Arvanitis
Yiannis is 23 years old, born and raised in Athens and , just like his captain and brother Fivos , his passion for the sea prevailed over his engineering studies. Having 5 years of experience Yiannis worked in a variety of yachts including catamarans , motor-yachts and superyachts that helped him develop his yachting and service skills despite his age. He is a young professional and very dedicated person always willing to provide and exceed your expectations. In addition, his water-sports background will ensure safe entertainment with the equipment Valium55 provides. He speaks Greek (native) , English (fluent) , German (basic) and Spanish (basic).
Certificates :
National sailing offshore diploma
Powerboat ll
Radio Communications (General operator GMDSS)
Basic safety training STCW
Crowd and crisis management (RO/RO)
Lifeguard
Chef - Konstantinos Tsakiridis
Konstantinos, a true food enthusiast with an insatiable passion for all things that bring people together. He believes that food is more than just sustenance - it has the power to bring people together and create unforgettable experiences.
Not afraid of taking risks and is always willing to try something new. He has a keen eye for detail and is meticulous in his approach to cooking.
His curiosity and desire to learn about different cuisines have taken him on a delicious journey that he continues to explore with an open mind.
Traditional inspired dishes remade with bold flavors, stunning presentation, and attention to detail. Konstantinos takes great pride in creating a memorable experience for his guests, always pushing the boundaries of what is possible in the kitchen.
With a willingness to take risks and try new things, Konstantinos is constantly evolving his craft and inspiring others to do the same
He speaks Greek (native), English (fluent)
Certificates :
Basic safety training STCW
Culinary arts IVT Omiros college
- Captain: Fivos Arvanitis
- Language: Greek, English, German, Spanish
- Crew: 3
- Crew Smokes: No
- Crew Has Pets: No
Breakfast
• Fruits (seasonal fruits, watermelon, strawberries, melon, apple, peach etc.)
• Variety of cold cuts (ham, turkey, beef)
• Cheese platter (graviera cheese, feta, gouda, emmental)
• Variety of breads, Cereal
• Pancakes (Nutella, maple syrup, fruits, cookies)
• Greek Yogurt, milk butter.
• Greek Honey, Homemade Marmalades
• Chocolate cake or croissant
• Brioche
• Eggs – scrambled, fired, poached, boiled
• Omelets
• Greek frittata
• Scrambled eggs with tomato sauce and thyme
• Bacon and local sausages (beef, turkey, pork, plant based)
Day 1
Lunch
Salad
• Greek salad (tomatoes, cucumber, onions, peppers, feta, olives, olive oil, oregano)
Starter
• Ntolmadakia (vine leaves stuffed with rice and herbs), Pita bread, Aubergine salad, tzatziki, tirokayteri
Main
• Sea bream with crispy skin, massed avocanto and caramelized onions
Dessert
• Applepie
Dinner
Salad
• Green leaf with chicken salad (lettuce, beetroot, chicken, cottage, hazelnuts, red
peppers dressing)
Starter
• Burrata with cherry tomatoes
Main
• Rib eye beef steak roast vegs
Dessert
• Ice cream, sorbet or seasonal fruits
Day 2
Lunch
Salad
• Shrimp Tabule (shrimp, groats with lettuce, tomatoes, cucumber, sumac, mint, parsley)
Starter
• Anchovy Marinate, Fried Calamari, Fried Mussels, Garlic Walnut dip
Main
• Musaka served in clay (massed aubergine, massed potatoes, ground beef, bechamel),
vegan opinion with mushroom
Dessert
• Banoffee
Dinner
Salad
• Potato salad (boiled potatoes, herbs, capers)
Starter
• Tigania (fried pork with herbs)
Main
• Orzo Beef with Naxo’s Arseniko cheese
Dessert
Orange cake with citrus syrup & ice cream
Day 3
Lunch
Salad
• Blackeye pea salad (peas, cherry tomatoes, cucumber, onion, parsley)
Starter
• Shrimp Saganaki (shrimps tomatoes and feta cheese baked in the oven)
Main
• Black pasta sea bass (cuttlefish pasta with tomatoes, onions, fresh onions, herbs and sea bass fillet)
Dessert
• Baklava
Dinner
Salad
• Blites salad
Starter
• Garlic Bread and Herb Yogurt, Saganaki, Starter Mushrooms with Kavourma and Thyme
Main
• Lamb baked in the oven with herbs and Roast Vegs
Dessert
• Mille-feuille with caramelized puff pastry & vanilla ice cream
Day 4
Lunch
Salad
• Watermelon, Strawberries, Feta Cheese, Basil, Honey, Sesame
Starter
• Prosciutto Bruschetta with Pistachio Pesto
Main
• Gazpacho peas
• Shrimp pasta (anchovy, tomatoes, onion, parsley, garlic, chorizo oil)
Dessert
• Frozen Chocolate and Biscuit roll with Hazelnut and Crème anglaise
Dinner
Salad
• Cherry Tomatoes Pistachio Pesto and Tortillas
Starter
• Veggie souvlaki with mastello cheese
Main
• Orzo risotto seafood with Naxo’s arseniko cheese and crispy leek
Dessert
• Strawberry pavlova with fruit
Day 5
Lunch
Salad
• Beetroot with Yogurt and Walnuts
Starter
• Taramasalata with Botargo
• Aubergine red and white (fried Aubergine with Tomate sauce and Yogurt)
Main
• Octopus Stew with massed sweetpotatoes (Octopus with Vegs and Shallots in the oven)
Dessert
• Lemon pie
Dinner
Salad
• Carrot Salad with Radish and Smoked Trout
Starter
• Shrimp Saganaki (Shrimps Tomatoes and Feta cheese baked in the oven)
Main
• Greek ratatouille (Potatoes, Aubergine, Onions, Tomatoes, Courgette)
Dessert
• Fresh seasonal fruits
Day 6
Lunch
Salad
• Spinach salad (Pine nut, Raisin, Cherry tomatoes, Avocado, Balsamic, Olive oil)
Starter
• Sea bass Ceviche (Quinoa, Seasonal fruits, Avocanto, Wakame)
• Shrimp Tacos (Shrimp, Avocado, Tomato, Basil, Colliander)
Main
• Grilled Fish with Boiled Vegs
Dessert
• Cheese Cake
Dinner
Salad
• Ntakos salad (Carob Rusk, colored Cherry Tomatoes, Onions, Feta Mousse, thyme, olive oil)
Starter
• Mushrooms Napoleon (Baked Mushrooms, Cottage cheese, Thyme)
Main
• Baking tray Kebab (Beef meatballs, Aubergine, Courgette, Tomatoes, Onions Feta cheese)
Dessert
• Cheese Cake
Day 7
Lunch
Salad
• Lentil quinoa (avocanto, cherry tomatoes, fresh onion, chilly peppers, mint, parsley, mastello cheese)
Starter
• Starter Bouyurdi (Feta cheese, Tomatoes, Peppers in the oven)
Main
• Greek bbq (Pork and Chicken skewers, Lamb ribs, Kebab, Gyros, French Fries, Pita Bread, Tzatziki, Ezme)
Dessert
• Rabani (semolina with syrup and pine nuts)
Dinner
Salad
• Tuna salad (tuna, lettuce, fresh onion, corn, sun dried tomatoes, balsamic, olive oil)
Starter
• Fava Bean and Octopus
Main
• Seafood soup
Dessert
• Homemade tartes with crème patisserie & seasonal fruits
- Air Conditioning
- Generator
- Ice Maker
- Ipod
- Kids Skis
- Swim Platform
- Tube